Catfish Arancini – TCI

Catfish Arancini

Serving Size: 4

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What you’ll need:

  • 2 U.S. Farm-Raised Catfish fillets
  • Olive oil
  • 1 teaspoon salt
  • ½ teaspoon fresh ground black pepper
  • 2 tablespoons butter
  • 2 tablespoons vegetable oil
  • 5 ounces prosciutto, finely chopped
  • 4 cloves garlic, minced
  • 2 tablespoons shallots, minced
  • 2 bay leaves
  • 3 cups cooked Arborio rice
  • 1 cup Parmesan cheese, grated
  • ¼ cup fresh parsley, minced
  • 1 egg, lightly beaten
  • 12 (½-inch) cubes Fontina cheese
  • 1 cup panko
  • Vegetable oil for frying

How to prepare:

Preheat the oven to 375° F.

Place the catfish on a sheet tray, drizzle each side lightly with olive oil, and season with salt and pepper. Bake for 12 minutes, remove from oven and allow to cool slightly before flaking into a large bowl.

In a small skillet over medium-high heat, add butter, oil, prosciutto, garlic, shallots and bay leaves. Cook 4 minutes; remove from heat and let cool slightly before adding to the bowl with the catfish. Add the rice, cheese, parsley and egg. Mix well with a spatula until all ingredients are well incorporated.

Using your hands, form the mixture into balls slightly larger than a golf ball. Make an indentation with your thumb, and place the cheese in the center. Add a bit more of the mixture to fill the hole and reshape.

Place the panko on a plate, and coat the rice ball in panko by rolling over the crumbs. Cook in a deep fryer at 360° F for 3 ½ minutes, or until golden brown.